Spanish Food Series Part I: Paella Valenciana

As we collectively settle into a stay home dynamic for our safety and to do our part in fighting the spread of Covid-19, thoughts of dining out, meeting with family and friends or travels near and far are fondly remembered. Most of us are being faced with more time at home than we had set ourselves up for and are finding new and fulfilling ways to spend it.

We would like to contribute to your free time during these days by sharing with you some traditional Spanish recipes that you can reproduce at home on your own or with your loved ones. Cooking is a necessary activity but provides so much room for fun, learning new skills and creative expression; we also believe, it’s a good way to discover a country and its culture! So we welcome you to traveling around Spain through your pallet and tastebuds in this series of Spanish Food posts we will be sharing in the following days.

We kick off the series with one of the most widespread dishes to transcend from Spanish cuisine, the Paella Valenciana. The name Paella comes from the wide, shallow traditional pan used to cook the dish in, on an open fire and is the word for “frying pan” in Valencia’s regional language. The origin of this dish is closely related to the birth of rice in the XIII Century, cultivated precisely in the emblematic and well-known Valencian freshwater estuary the Albufera. Taking advantage of the high production of rice, dishes and recipes began to appear with this main ingredient as early as the XVI Century.

Without further delay, we hope you enjoy the following recipe for this popular yet sophisticated seafood rice dish. If you do try making it, please post an image tagging us or send us a DM and we’ll share your delicious concoctions in our timelines.


Recipe contributed by Tiffany Barclay Martin, OA Social Media Associate

Serves: 4


8 prawns
4 crawfish
½ kg of mussels
¼ kg of clams
1 cuttlefish
1 squid
2 tomatoes
2 cloves of garlic
1 green bell pepper
1 red pepper
1 piece of onion
rice (100 g x person)
broth (2 ½ measure x 1 measure of rice)


Put oil in the paella pan, fry the prawns and the scampi then remove and save for later use. Chop the garlic and fry it a little, then add the onion and give it a few turns, add the peppers and stirfry everything together. Add the cuttlefish and squid, fry and add the previously grated tomato and salt. When the tomato is fried, add the mussels and cover so that they open. Once opened, remove and reserve for later. Let the pan boil until the mussels’ broth evaporates. Add the rice, stir it a little and add the broth (previously heated with the safron), cook for about 12 minutes and add the scampi, prawns and mussels. Let cook on the heat and after 18 minutes turn off the heat and cover with a clean cloth, let stand a few minutes. You can finish it in the oven to make it nice and crunchy on the top.
Now it is your turn and as we would say here in Spain “Buen provecho!”

By |2020-04-09T12:51:42+00:00April 4th, 2020|The Relocations to Spain Journal|

About the Author:

Olympic Advisors Business Development | Digital Transformation Lead

Leave A Comment

Contact Info

Olympic Advisors HQ: Calle Platón 6, ático 1ª, 08021 Barcelona

Phone: +34 93 414 4000

Web: Olympic Advisors

The Relocation to Spain Journal